Using my 4-cup Cuisinart Rice Cooker, I was able to successfully make a great breakfast that would easily serve two, or just yourself, with a second portion left over for tomorrow’s breakfast.
I love the hands off aspect of this. I’m not a morning person, and I’m often doing several things at a time. My little Cuisinart does the work while I nurse a double espresso. Win!
The meal and prep
1 rice cooker cup* of Bob’s Steel Cut Oatmeal
3 rice cooker cups of water
3 tablespoons of raisins
A pinch of salt
A sprinkle of cinnamon
2 eggs, still in shell
Place the oats, cinnamon, salt, raisins, and water in the cooking bowl of the rice cooker.
Place the steamer basket over the cooking bowl, with the holes in the bottom.
Place the two eggs in the steamer basket, and add the lid.
The steamer basket will be sticking up out of the rice cooker — NOT how it is pictured in the image in this blog post.
Plug in. Press cook. Walk away.
About 25 minutes later, the cooker will move to “keep warm.” At this point, remove your eggs, immerse in cool water for a few minutes, then peel.
Stir the oatmeal – you’ll see a bit of liquid on top when you first open the lid, but it will stir right in. Measure half into a bowl for yourself, top with a drizzle of agave syrup. Spoon the other half into another bowl if you’re cooking for two, or into a bowl that has a lid for you to save for tomorrow’s meal.
Per serving – which is half the oatmeal and one of the eggs – this is about 330 calories, about 55ish carbs, 16 grams of protein and 9 grams of fat.
*If you’ve lost your rice cooker cup, it holds 3/4 cup Imperial Measure